3-Ingredient Slow Cooker Pulled Beef

Ingredients

Instructions

0 of 6 steps complete

1. 1Trim any large pieces of hard fat from the roast and season it all over with salt and pepper.
2. 2Place the roast in a 6-quart slow cooker and pour the broth around it.
3. 3Cover and cook on LOW for 8–9 hours, until the beef shreds easily with a fork.
4. 4Lift out the beef and shred it with two forks, discarding any fat. Discard all but ½ cup of the cooking liquid.
5. 5Return the beef to the cooker with the reserved liquid and barbecue sauce. Stir, cover and cook on HIGH for 15–20 minutes until hot.
6. 6Serve on buns or over rice. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.